Gluten Free Pita Bread

Pita bread requires a bit of finesse, getting the thickness just right so that the bread puffs up to a perfect pocket. Gluten-based flours typically create a fairly consistent air pocket, but with a little luck, one can get that perfect pocket with a gluten-free flour as well. The great thing about this recipe is that even if the bread completely fails to inflate, the flat bread still tastes great. You can use it as a wrap or cut it into pieces to dip into houmus.

INGREDIENTS

• 1 tablespoon active dry yeast
• 300 ml lukewarm water (about 1¼ cups)
• 1 tablespoon sugar
• 420 grams gluten free baking flour (3½ cups)
• 60 grams tapioca starch (⅜ cup)
• 4 teaspoons powdered psyllium
• 1 teaspoon salt
• 4 teaspoons olive oil

INSTRUCTIONS

1. Place pizza stone in cold oven and preheat to 450°F.
2. Mix yeast and sugar in water and let sit at room temperature for 5 minutes. Yeast should start to form some bubbles.
3. In large bowl, whisk together baking flour, tapioca starch, psyllium, and oil.
4. Mix yeast mixture into dry ingredients. Add in olive oil. Knead mixture for a couple of minutes.
5. Gather dough into a ball, and place in a lightly oiled bowl. Cover with plastic wrap and let sit for 30 minutes, or until it rises to about 1½ original size.
6. Cut dough into 10-12 similar pieces, depending on the desired size of the final pita bread. Coat each piece with some baking flour and roll out into a circle about 1/8 inch in diameter. Let each circle sit for 5 to 10 minutes to just start to rise again.
7. Place pita dough on hot stone in the oven and bake for 4 minutes without flipping the bread. The bread should puff up with air. Remove bread from oven and let cool completely on a cooling rack.
8. If bread does not puff up, it can be opened CAREFULLY by cutting the pita in half and slitting in with a very sharp knife.

Makes 10-12 pita breads.